The popularity of Pinot Noir is evident in Australian restaurants and bars, and its export figures are growing, driven by its bright red fruit aromas, smooth texture, and food-friendly nature. Unlike the adaptable Shiraz, Pinot Noir is a finicky grape that demands cool climates, flourishing in Australian regions like Tasmania, the Adelaide Hills, and the Mornington Peninsula, where its quality is now outstanding. Australian Pinot Noir wines are typically elegant, silky, and well-suited to food, generally lighter in body than varieties like Shiraz and Cabernet Sauvignon. It also plays a crucial role as one of the three grapes in traditional method sparkling wine (alongside Chardonnay and Pinot Meunier), with approximately half of Australia's Pinot Noir production dedicated to this style. Pinot Noir was first planted in Australia in the 1840s, and common flavour descriptors include cherry, strawberry, and raspberry.